> wrote in message
oups.com...

Wayne Boatwright wrote:
>
> You're only considering the cost of ingredients. Consider the cost of
> labor. Would you sell them for $.45 each?
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Of course I wouldn't sell them for $.45 each but I can't imagine
almost a 300% markup.

If you were making them commercially, not only would you have to consider
ingredients and labor, you'd need to cover the cost of working in a
commercial kitchen, which is generally a health code requirement. Here, if I
wanted to, I could rent one for $25 per hour. I don't know how many hours
your "all day" dough would really take, but if it's 8 hours, that's $200
added to the cost. How many Danish could you make and sell in a day, and how
many would you end up throwing away after they got stale?

If it's being shipped, you're also paying for the packaging materials and
the shipping costs. A commercial baker is probably going to have some nicely
printed custom boxes or labels, so there's another cost.

Then add on all the extra costs that no one ever sees -- stupid stuff like
yellow pages ads, phone service, labor (if you're not doing all the work
yourself) all the taxes and insurance and things like that. And the person
running the business is going to want to make a living from the business.

By the time you're done, there's more cost in everything besides
ingredients. So, ingredients-wise, the Danish aren't worth what you pay. If
it's a great secret recipe, or the baker has skills you don't have, then it
might be worth paying for.

Donna